Recipe: Appetizing Pumpkin and salt fish stew (veggie)

Pumpkin and salt fish stew (veggie). Add black pepper, chopped pumpkin and brown sugar. Press down on the cubes of the pumpkin as it's supposed to be like a sort of rough paste when it's all done. Cook until the liquid is burned out.

Spoon stew into pumpkin and replace top. I added butternut squash and a little more salt and pepper. This is a marvelous autumn potluck dinner. You can have Pumpkin and salt fish stew (veggie) using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pumpkin and salt fish stew (veggie)

1. Prepare 1 piece of pumpkin.
2. It's 250 grams of salt fish.
3. You need 1 of medium onion.
4. You need 3 cloves of garlic.
5. You need 1 of drizzle of olive oil.
6. Prepare to taste of Salt.
7. Prepare To taste of black pepper.
8. It's Handful of fresh thyme.
9. It's 1 tbsp of brown sugar.
10. It's 1 of scotch bonnet pepper (size to taste).

Everyone will be very impressed with this thick beef stew made and served in a pumpkin shell! Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. I added some dates and salt and it has lifted the flavour somewhat.

Pumpkin and salt fish stew (veggie) step by step

1. Prepare all the ingredients..
2. Sauté onion and garlic.
3. Add thyme and prepared salt fish (soaked for minimum 12 hours and rinsed). Cook for 4 minutes..
4. Add black pepper, chopped pumpkin and brown sugar. Cover and let it cook for 15 minutes..
5. Add whole scotch bonnet pepper. Cut it finely if you like it spicy. Cover and cook for another 15 minutes to let the ingredients release their juice..
6. Press down on the cubes of the pumpkin as it’s supposed to be like a sort of rough paste when it’s all done. Cook until the liquid is burned out..

The amount of ginger was too much for. Fish Alternatives Any relatively firm, white-fleshed fish will work well. This stew is infinitely adaptable and can grow and vary according to your pantry. Stir in chickpeas, pumpkin purée, and broth; bring to a boil. Add pasta and quickly simmer until pasta is al dente Used veggie broth, tiny bow tie pasta (it's what we had available), and I swirled in a tablespoon of butter at.